MEXICAN HOT CHOCOLATE MOUSSE: Chop the two discs of Mexican Hot Chocolate into small pieces. Combine with 1/2 cup heavy whipping cream in a microwave-safe bowl. Heat for 30 seconds on high, then remove and stir. Heat for an additional 30 seconds and let bowl sit in the microwave for 2 minutes. Remove and stir until melted and well blended. If needed, continue heating in 10 second increments, stirring after each, until melted and smooth. Allow to cool for 15 minutes. Whisk remaining 1 1/2 cups heavy whipping cream to stiff peaks and fold into the cooled chocolate mixture until light and fluffy. Spoon into churro bowls and garnish with additional whipped cream and chocolate shavings.